Best 2 Indian Ratatouille Recipes

Embark on a culinary journey to India with this delectable rendition of ratatouille, a classic French dish infused with vibrant Indian flavors. This vegetarian delight features an array of fresh, seasonal vegetables, each contributing its unique texture and taste. Eggplants, zucchini, bell peppers, tomatoes, and onions come together in a harmonious blend, simmered in a rich tomato sauce infused with aromatic Indian spices. The result is a flavorful and colorful dish that is sure to tantalize your taste buds.

This article presents two variations of this enticing dish: a classic Indian ratatouille and a unique air fryer version. The classic recipe offers a traditional cooking method, allowing the flavors to develop gradually over time. The air fryer recipe, on the other hand, provides a healthier and quicker alternative, resulting in a crispy and flavorful ratatouille with minimal oil. Both recipes are easy to follow and provide step-by-step instructions, making them accessible to home cooks of all skill levels.

Whether you prefer the classic or air fryer method, this Indian ratatouille promises a delightful culinary experience. Its vibrant colors and enticing aromas will captivate your senses, while the harmonious blend of vegetables and spices will leave you craving more. So, gather your ingredients, prepare your kitchen, and embark on this culinary adventure to create a dish that is both flavorful and visually stunning.

Let's cook with our recipes!

INDIAN RATATOUILLE

Indian Ratatouille image

Categories Garlic Tomato Vegetable Side Sauté Quick & Easy Mint Eggplant Zucchini Winter Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
1 tablespoon mustard seeds
1 8-ounce red onion, cut into 1/2-inch pieces
1 large jalapeño chili, chopped
1 tablespoon chopped peeled fresh ginger
2 3/4-pound eggplants, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium zucchini, halved lengthwise, cut crosswise into 1/3-inch-thick slices
3/4 pound plum tomatoes, chopped
3 large garlic cloves, chopped
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.

INDIAN RATATOUILLE

Indian Ratatouille image

This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!

Provided by Sharon123

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups diced onions
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh chili pepper, minced,seeded for a milder hot
1 tablespoon grated fresh gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon salt
1 pinch of crumbled saffron (optional)
1 cup orange juice
5 cups cubed eggplants, 1 inch cubes
4 cups yellow squash or 4 cups pattypan squash
1 1/2 cups diced bell peppers
3 cups diced fresh tomatoes or 1 (28 ounce) can tomatoes, undrained
1/4 cup chopped fresh basil

Steps:

In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
Add the squash, bell peppers, tomatoes, and basil.
Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
Add a little more orange juice or water if necessary to prevent sticking.
Serve hot or at room temperature.
If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.

Tips:

Use fresh, seasonal vegetables: This will ensure the best flavor and texture in your ratatouille.
Cut the vegetables evenly: This will help them cook evenly.
Don't overcrowd the pan: If you do, the vegetables will steam instead of sautéing.
Cook the vegetables over medium heat: This will allow them to soften without burning.
Season the vegetables generously: Use salt, pepper, and other spices to taste.
Don't stir the vegetables too often: This will prevent them from breaking down.
Serve the ratatouille hot or at room temperature: It can be enjoyed as a main course or a side dish.

Conclusion:

Indian ratatouille is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a vegan or vegetarian dish, or simply want to enjoy a flavorful and colorful meal, Indian ratatouille is a great option.

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